SHARING CHRISTMAS TRADITIONS

      

Oplatek wafers have Christmas scenes on them.

       Christmas is an extra special day for many people for the obvious reasons.  But for Poles around the world, Christmas Eve, a.k.a. Wigilia, is a cherished traditional celebration that often requires as much or more preparation.  The Wigilia meal is usually meatless with a specified menu of an odd number of foods.  Some foods, like pierogi, take a long time to make because their popularity with the Poles results in having to make dozens.  In Poland, I suspect that pierogis may be enjoyed on a weekly basis, but because their preparation is labor intensive our family only makes them for Wigilia.  We dedicate a full day for this task and make about 15 dozen.  Usually, every Boyan in the house has a hand in it because many hands make the work light.  Our children, Bob and Becky, grew up helping with the annual preparation of pierogis and can probably make them with their eyes closed.  At Bob's house, Bob, Lyla, and I roll out and fill the dough; Joy boils them; and Danny and Aslan are usually happy to be taste testers.

Pierogi 'Chef' Lyla in St. Croix- 2015

Meanwhile, one time zone away, 'Chef' Genna helps prepare
 pierogis for Wigilia at Grandma Glista's House in Michigan. 

   
        Since Christmas of 2012, our Wigilia has been celebrated with St. Croix’s Youth With A Mission family (YWAM).  The planned buffet meal offers festive dishes and desserts prepared by the YWAM Staff which represented traditional Christmas Eve foods from Puerto Rico, Brazil, America, and, of course, Poland.  The beverages also reflect various regions, as we usually enjoy local deep red sorrel and luscious Puerto Rican Coquito made from Abuela's secret recipe.  And then there are the desserts that often take up as much room as the main meal!

        Traditionally, while the final preparations are done in the kitchen, the children are sent outside to watch for the first star, a Wigilia practice that is reminiscent of the shepherds seeing the bright star that appeared over Bethlehem when the Christ Child was born.   During our first Wigilia at YWAM, we noticed that too many place settings had been put out. It seemed the table crew had unknowingly included yet another detail of Wigilia, namely setting out an extra plate for an unexpected guest. 

        Finally, with the buffet table laden richly with a colorful feast for the eyes and the senses as the steaming platters lend mouth watering aromas to the atmosphere.   After the YWAM Director Fauger gave the blessing, he relayed our Polish practice of breaking bread together using oplatek wafers as we wish each other the Lord’s blessing for the season and the year ahead.  When we introduced of our Wigilia traditions at YWAM, the sharing of the oplatek seemed to go on and on with lots of hugging and happy exchanges. 

Meg and Lyla share oplatek with each other as Emma waits her turn.

 

        Back in 2012 Fauger said, “That was nice.  Maybe we should do this every year.”   As one proud POLLOCK, I am so glad we DO.

       SPECIAL THANKS to my cousin JANICE who mailed a good supply in 2012 and 2013, and to my old neighbor CATHY and my sister LEE who more recently came to our rescue!

Aslan and Vanessa sharing oplatek way back in 2012.

  
        

For more details of a traditional Polish Wigilia- http://www.polishamericancenter.org/Wigilia.htm

YoGURT on a Boat

      Yogurt is a staple on board Exit Strategy.  I enjoy it for breakfast or lunch with fruit, nuts, and usually a dusting of ground cinnamon or ginger.  And- Sh-h-h, don’t tell the Captain this- I often use it as a substitute for sour cream in salad dressings and veggie dips, in baked goods such as banana or corn bread, and desserts like a flambé or parfaits that need a creamy base.









A couple of our family members have been making their own for quite some time and said I should try to do-it-myself.  They use electric yogurt makers to keep it at the right temperature for the specified time.  I use the SUN.

 Here is the simple recipe I use to make:

YOGURT ON A BOAT (Makes about 4 cups)

INGREDIENTS: 4 cups water at room temperature

              1 1/2 TBL. plain yogurt (with LIVE & ACTIVE cultures)
                   1 3/4 cups dry milk powder (any % fat works)

->Pour 2 cups of water into sealable 1-quart container.  Stir in yogurt until dissolved.  Whisk in powdered milk until dissolved; add remaining water and blend well.  Close lid and wrap container in aluminum foil. Place container in warm, SUNNY spot for 8-9 hours. Chill in refrigerator before serving.  This yogurt will keep in the refrigerator for a week, but you’ll probably eat it up before then.